Summer beet salad

Recipe from: 11/3/1993 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 12
    baby beetroot
  • 12
    baby potatoes
  • 12
    baby yellow patty pans
  • 350
    g
    young spinach
  • 200
    g
    feta cheese
  • 1
    bunch spring onions
  • 60
    ml
    sunflower seeds, toasted
  • DRESSING
  • 250
    ml
    sunflower oil
  • 65
    ml
    natural or white wine vinegar
  • 10
    ml
    honey
  • 15
    ml
    wholegrain mustard
  • 5
    ml
    mustard powder
  • salt and milled black pepper
 

Method

 
If using fresh beetroot, boil in their skins until just soft, about 45 minutes, then skin. Boil potatoes and steam patty pans and set aside to cool. Arrange spinach in individual bowls and scatter cooled vegetables over. Add cubes of feta cheese, spring onions and sunflower seeds. DRESSING: Mix ingredients together well and drizzle over salad. TOTAL KILOJOULE COUNT: 12 885 kJ (3 080 Cal). A portion: 3 220 kJ (770 Cal).
 

Read more on: steam
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.